This crispy gluten-free chocolate keto biscotti recipe is a delicious low-carb version of the traditional twice baked Italian cookie! Enjoy for dessert, snack, or to dip into your morning coffee.
Looking for a sugar-free treat to enjoy with a cup of coffee? Why not make your mornings a bit more indulgent with chocolate almond flour biscotti!
Biscotti is a traditional twice-baked Italian cookie. You flatten dough on a pan, partially bake it, then cut it into slices and finish baking. I think the process is kind of fun.
Since a biscotti is a crunchier cookie, I knew I wanted to use almond flour. It’s a great way to get nice, crisp cookies while keeping the recipe low carb.
And you can dress up your keto biscotti however you like! Add chopped nuts, dip them in chocolate, or stir white chocolate chips into the dough before baking. The delicious possibilities are endless.
How to Make Chocolate Low-Carb Biscotti
Biscotti is fun to make because it’s a little different than other cookies. And the whole process is quite simple!
Make the dough
- In a mixing bowl, combine the butter, granular sweetener, stevia, egg, and vanilla until everything is well-blended.
- In a separate bowl, mix the dry ingredients until well-combined.
- Add the dry mixture to the wet mixture and mix again until everything is smooth and well-blended. If you’re adding any extra ingredients like nuts or chocolate chips, fold them in at this step.
Shape dough and partially bake it
- Place dough on a lined cookie sheet and shape into a low, flat log.
- Bake the dough at 325°F for about 20 minutes.
- Once the log is lightly browned and cake-like, remove from the oven and reduce the temperature to 275°F.
Slice and finish baking
- Allow the log to cool for about 10 minutes, then slice it into thin strips about ½ an inch wide.
- Set the slices on their side on the cookie sheet, then bake again for about 20-30 minutes until they are fully crisped.
You can enjoy your keto chocolate biscotti as-is, or you can decorate them with more chocolate!
Are you in the mood for a cookie that can satisfy any sweet tooth or chocolate craving? I recommend making double chocolate biscotti!
This simply involves baking a batch of chocolate biscotti, allowing them to cool, then dipping them into melted chocolate. You can use keto chocolate chips, sugar free white chocolate, or any other kind of keto friendly chocolate.
- Prepare a tray by lining it with a silicone mat or parchment paper.
- Melt your chocolate of choice over low heat or with a double boiler until completely melted, then remove from heat.
- One by one, dip each cookie into the chocolate. You can dunk the biscotti half-way or cover the entire cookie. Then, set it on a non-stick surface to harden.
- Once all the cookies have been dipped, you can use any leftover chocolate to drizzle on top if desired.
Your chocolate-dipped low-carb biscotti should be stored in a cool, dry place to keep them from melting. You could also store them in the refrigerator.
Drizzling Chocolate on Biscotti
Are you looking for just a little extra chocolate with your sugar-free biscotti? No problem!
Start by melting your chocolate of choice over low heat or with a double boiler. Line a tray with parchment paper or a silicone mat, then set your biscotti cookies on the sheet. You want them to be close together to avoid wasting chocolate.
Once the chocolate is melted, grab a spoonful and then drizzle the chocolate across the cookies. It’s that easy! You can drizzle as much or as little chocolate as you like.
Looking for even more fun ways to make keto biscotti? Another option is to add some different ingredients to the dough before baking!
For example, chocolate chip biscotti is always a big hit. Or try including some chopped nuts to add a wonderful crunch to your cookies. Chocolate almond biscotti is one of my favorite variations.
If you want more creative options, try adding white chocolate chips or peanut butter chips. You could even add a little espresso powder, which will enhance the chocolate flavor!
Feel free to have some fun with this recipe.
What to Serve with Keto biscotti
This tasty treat is perfect all on its own, but it’s also fun to pair with other foods or drinks.
The most popular way to enjoy biscotti is alongside coffee. In fact, biscotti was purposely made to be a very crisp cookie so that you can dunk it in coffee without it falling apart.
So go ahead and enjoy it with your morning coffee or a cup of bulletproof tea.
For something cool, try them with low-carb frozen desserts like chocolate, vanilla, or keto butter pecan ice cream! You could even pair a cookie with blueberry ice cream for an unusual but delicious flavor combo.
I also use these biscotti cookies in my keto oreo cheesecake! If you want something truly indulgent, give that recipe a try. It never disappoints.
Other Recipes To Try
Looking for a few more low-carb cookies that are easy to whip up? Check out a few of these favorites:
- Hazelnut Flour Cookies are pillow-soft on the inside, crisp on the outside, and topped with crushed hazelnuts for a wonderful crunch!
- Chocolate Zucchini Cookies have such a delicious chocolate flavor, no one can ever tell there’s a veggie in the recipe.
- Coconut Flour Chocolate Chip Cookies are the perfect way to enjoy this classic cookie without the sugar or the carbs!
- Cranberry Almond Biscotti are another elegant low carb twist on a traditional Italian twice-baked cookie recipe.
- Coconut Flour Peanut Butter Cookies taste so indulgent but only have 2 net carbs per cookie and are totally gluten-free!
Chocolate Keto Biscotti
- 1 large egg
- ¼ cup erythritol or 3 tablespoons sugar substitute (see note)
- ¼ teaspoon stevia concentrated powder or 2½ tablespoons sugar substitute (see note)
- ¼ cup of butter softened
- ½ teaspoon vanilla extract
- 1 ¾ cups almond flour
- ¼ teaspoon xanthan gum
- ½ cup unsweetened cocoa
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- sugar-free chocolate chips (optional)
- chopped nuts (optional)
- Preheat an oven to 325°F. In mixing bowl, mix butter, granular sweetener, stevia, egg, and vanilla until well blended. In a separate bowl, add all the dry ingredients and mix until well combined. Add the dry mixture to the wet mixture and mix again until well blended. If desired, chocolate chips or nuts can be mixed in at this time.
- Shape the mixture into a large ball of dough. Place dough ball on a silicon baking mat or parchment paper lined cookie sheet. Shape dough into a low, flat log.
- Bake the dough for about 20 minutes, or until lightly browned and cake-like. Remove from oven and reduce the temperature to 275 degrees F. Cool the log for about 10 minutes and then slice into thin strips about ½ inch wide. Place the slices on their side on the cookie sheet, and then bake for about 20-30 minutes, or until they are fully crisped.
Array ( [serving_size] => 1 [calories] => 82 [carbohydrates] => 4 [protein] => 3 [fat] => 7 [saturated_fat] => 2 [cholesterol] => 20 [sodium] => 112 [potassium] => 49 [fiber] => 2 [vitamin_a] => 150 [vitamin_c] => 0 [calcium] => 20 [iron] => 0.7 [serving_unit] => cookie )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Post updated on November 17, 2020, with new images and additional recipe information. Originally published on September 24, 2010.